POINTS: About 1 per 1 cup serving
1. Shred carrots and apples in food processor. Feel free to shred them together.
2. Mix carrots and apples in bowl. Pour orange juice over them. Make sure carrots and apples are covered in liquid - add some water if necessary.
3. Chill for several hours or overnight. The carrots and apple juice will absorb much of the juice and the flavors will blend.
I sometimes make this without peeling the apples and it works fine. The bits of skin don't soften as nicely as the rest of the salad, though, and they do stick out a bit.
Recipe is an old family recipe. Mom always added raisins, I always picked them out. But, we had something WW-friendly! Who knew?